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Effect of type and amount of modified corn starches on qualitative properties of low‐protein biscuits for phenylketonuria
The effect of corn starches (natural, pregelatinized, and cross‐linked) in four levels on quality of low‐protein biscuit was evaluated. First, the microscopic structure, thermal properties, and low‐branched chains content of them were evaluated. Water absorption capacity (WAC) and gelatinization pro...
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| Publicado no: | Food Sci Nutr |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6977428/ https://ncbi.nlm.nih.gov/pubmed/31993154 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1304 |
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